A variety of beans' sprouts used in this curry makes it highly nutritious and protein rich. Fenugreek seeds' sprouts are not traditionally used, but I made a few changes to enhance the nutrient value.
Mung Beans/Mug - 2 tbsp
Moth Beans/Matki/Motu - 2 tbsp
Yellow Peas/Vatane - 2 tbsp
Chickpeas/Kabuli Chana - 2 tbsp
Fenugreek/Methi Seeds - 1 tbsp (optional)
Onion - 1 big
Tomatoes - 2 medium
Ginger Garlic Paste - 1 1/2 tbsp
Dessicated (Dry) Coconut - 2 tbsp
Curry Leaves/Kadipata - a sprig
Bay Leaf - 1
Mustard Seeds - 1/4 tsp
Coriander Seeds/Dhane - 2 tsp
Cumin Seeds/Jeera - 2 tsp
Black Peppercorns/Miri - about 6
Cloves/Lavang - 4
Cinnamon/Dalchini - 1/4 inch piece
Turmeric/Haldi - 1/4 tsp
Red Chilli Powder/Cayenne Pepper - 1 tsp
Goda Masala - 1/4 tsp (optional)
Pav or Sliced Bread
Raw Onions (finely chopped)
Cilantro/Coriander Leaves - finely chopped
Sev/Shev or Farsaan
Lime or Lemon Slices
How to make Misal:
- Soak mung beans, moth beans, yellow peas, chickpeas and fenugreek seeds in water for 6 - 8 hours. Drain the water completely and keep them covered overnight in a warm place, for sprouts. Alternately, the soaked beans can be tied in a cloth for sprouts. You can use your choice of beans like black eyed peas/chawali or any other beans.
- Wash the sprouts and cook them in 3 - 4 cups water till soft. Add more water if required.
- Finely chop onions and cilantro leaves. Roughly chop tomatoes. Wash and pat the curry leaves dry.
- Dry roast coconut in a pan till slightly brown. Keep it aside. Then roast whole spices - coriander seeds, cumin seeds, black peppercorns, cloves and cinnamon for about 2 minutes. You can add oil if you like.
- Grind roasted coconut, roasted spices and roughly chopped tomatoes to a fine paste. Save this paste for later.
- Heat 2 - 3 tbsp oil in a pan. Add curry leaves and mustard seeds. When mustard seeds pop, add chopped onions. Saute till onions turn soft. Add ginger garlic paste, ground coconut paste, turmeric and red chilli powder. Saute for about 5 minutes or till oil starts separating.
- You can double the amount of oil if you want oil to float on top. Also add more chilli powder as this curry is too hot. I have used byadagi chilli powder which is mild, but imparts nice red colour. You can use Kashmiri Lal mirch or deggi mirch for color.
- Lastly, add 1 cup water, cooked sprouts, salt and goda masala. Bring it to a boil and continue cooking till you get the desired consistency. Generally, Misal curry is thinner in consistency.
- Garnish Misal with coriander leaves and serve with bread, lemon, raw onions and shev or farsaan.